Ingredients:
2 pounds chicken breast, boneless and skinless
Sriracha chili sauce
2 cups flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
canola oil, for frying
1/2 cup butter
2 tablespoons lemon juice
1/2 cup Frank's hot sauce
Preparation:
Preheat oven to 400 degrees.
Cut chicken in 1-1/2 chunks. Marinate in srirachi chili sauce for 4 hours to overnight.
In a large bowl whisk together the flour, salt and cayenne pepper. Pour the oil into a large heavy-bottom skillet - to about 2 inches. Do not overfill. Place over medium heat and heat until the oil registers 375 degrees on a deep frying thermometer. (This process can be made easier if you have a deep fryer.) Working in three batches, dredge the chicken in the flour mixture and fry until lightly browned, about 3-4 minutes per batch. Using a slotted spoon, transfer to a paper-towel lined plate of cookie sheet. Make sure the oil temperature before frying each batch.
In a large bowl, combine the butter, hot sauce and lemon juice. Toss the fried chicken chunks in the hot sauce mixture. Transfer to a large foil-lined baking sheet, or 2 small ones, and bake until they have absorbed most of the sauce, about 20 minutes. Turn the chicken halfway through the cooking process.
Blue Cheese Slaw
Ingredients:
2-1/2 ounces blue cheese
2 stalks celery, thinly sliced
2 sticks carrots, thinly sliced
1/4 cup buttermilk
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
blue cheese, crumbled for garnish
Preparation:
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in mayonnaise, vinegar and garlic powder until well blended. Season to taste with salt and pepper. Mix with celery and carrots. Garnish with crumbled blue cheese.